Spiced Whole-Wheat Samosas

1. Combine Flour and Oil

Begin by combining 2 cups of whole-wheat flour with 3 tablespoons of vegetable oil. Rub the oil into the flour using your fingertips until the mixture resembles coarse crumbs; this step ensures a tender and flaky crust.

2. Add Salt and Water

Next, add ½ teaspoon of salt and mix well. Gradually add water to the flour mixture, starting with a little at a time, until a firm dough forms. Knead the dough for 7 to 10 minutes until it becomes smooth and pliable.

3. Rest the Dough

Once done, form the dough into a ball, brush it lightly with oil, and cover it with a damp cloth to keep it moist while you prepare the stuffing.

4. Prepare Stuffing

Prepare your stuffing, whether it's Sookhe Aloo or Kheema, making sure that the potatoes are coarsely crushed or the Kheema is very dry. This will help prevent the samosas from becoming soggy.

5. Shape the Dough

Divide the rested dough into 28 to 30 equal balls. Take one ball at a time, flatten it slightly, and roll it out on a floured surface to a diameter of about 3½ to 4 inches. Cut each round in half to form two semicircles. Moisten the straight edge of one semicircle with a little water, then fold it over to form a cone, overlapping the edges by about ¼ inch. Press the edges together to seal the cone.

6. Fill and Seal the Samosas

Fill each cone about three-fourths full with your prepared stuffing. Moisten the open edges of the cone and press them together to seal the samosa. Use a fork to crimp the sealed edges, ensuring they are well-closed. Keep the prepared samosas covered with plastic wrap until you are ready to fry them.

7. Fry the Samosas

Heat enough vegetable oil in a wok or deep frying utensil to a depth of 3–3½ inches over medium heat. To test if the oil is ready, drop a small piece of dough into it; it should sizzle immediately. Fry the samosas in batches, making sure not to overcrowd the pot, for about 2 to 3 minutes per batch until they turn a warm golden brown. Use a slotted spoon to remove them from the oil and drain them on paper towels.

8. Reheat and Serve

If necessary, reheat the samosas in a 300°F oven before serving to ensure they are warm and crispy. Serve the samosas on a platter with Fresh Green Chutney with Chinese Parsley and Yogurt or Fresh Mint Chutney for a delightful and flavorful experience.